Cranberry Orange Muffins

Makes 12 muffins

This recipe is adapted ( I have deleted the 1/3 cup of white sugar and use dark rather than light brown sugar) from a recipe of the same name from Mostly Muffins by Barbara Albright and Leslie Weiner, a wonderful little book that Christopher gave me several years ago.

Preheat oven to 400 degrees F.

Combine ingredients in order listed in a large mixing bowl:

2 c  all-purpose flour
½ c firmly packed light-brown sugar [I use dark]
½ c wheat germ [I usually substitute flour]
2 t baking powder
½ t baking soda

1 c chopped fresh or thawed, drained frozen cranberries [I use 2 c whole fresh]
1/3 c granulated sugar [I omit]
3/4 c orange juice [I use 1 c]
1/3 c canola oil
1 egg, lightly beaten [I just add whole egg or 1/4 c "egg product"]
1 1/2 grated orange peel [I usually omit]
1 t vanilla
½ c chopped pecans [or walnuts]

Mix batter until all flour is absorbed in mix, spoon batter into non-stick muffin pan (if not non-stick, grease cups in pan with olive oil/butter); bake 20-25 minutes or until a knife or small skewer inserted in center of one muffin comes out clean.  

Reviewed 5/11/17  

Revised 11/14/2024 changed olive oil to canola oil